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  • Clockwise from far left: Owner and managing director of Spring Court Soon Puay Keow, winner of the Lifetime Achievement Award; Summer Pavilion's Chinese executive chef Cheung Siu Kong, who is Chef of the Year; and Peach Blossoms' executive Chinese ch
Her father-in-law founded Wing Choon Yuen, as Singapore's oldest restaurant Spring Court was formerly called, but Madam Soon Puay Keow did not have the business handed to her on a silver platter.
  • Kampachi sashimi, ginger and gochujang from Kimme
Chef Er Suen Liang spent a year in Hong Kong learning cooking techniques and heirloom recipes before returning to Singapore to helm the kitchen of Mui Kee Congee, a partnership between the Les Amis Group and Hong Kong porridge concept Mui Kee.
Vegetarian Tan Jia Hui, 25, used to find it difficult to choose a restaurant when dining out with meat-loving friends.
Here are some highlights on The Straits Times’ food website – ST Food,
Chan, 30, grew up in Johor Baru and moved to Kuala Lumpur at 17. 
While he occasionally helped his mother in the kitchen as a child, Sashikumar Cheliah never considered himself a good cook. 
Take your pick of festive buffet spreads this month of Ramadan, some of which come with a view, like Hilton Singapore’s pop-up rooftop restaurant, or feature a barbecue like the one at Carousel.